A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

By using multivariate statistical methods an overview was obtained of how size distribution of proteins, surface properties of freeze-dried gluten, sedimentation tests, glutenin macropolymer (GMP, gel protein) properties and dough rheological tests were related to properties of hearth and pan loaves...

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Bibliographic Details
Published in:Journal of cereal science 2002-02, Vol.35 (2), p.201-214
Main Authors: Tronsmo, K.M., Færgestad, E.M., Longva, Å., Schofield, J.D., Magnus, E.M.
Format: Article
Language:English
Subjects:
absorption
baking
baking quality
Biological and medical sciences
breadmaking, rheology of glutenin macropolymer, size-exclusion chromatography
Cereal and baking product industries
cultivars
dough
Food industries
Fundamental and applied biological sciences. Psychology
gluten
glutenins
loaves
Milk and cheese industries. Ice creams
mixing
molecular weight
protein content
rheological properties
statistical analysis
wheat flour
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Summary:By using multivariate statistical methods an overview was obtained of how size distribution of proteins, surface properties of freeze-dried gluten, sedimentation tests, glutenin macropolymer (GMP, gel protein) properties and dough rheological tests were related to properties of hearth and pan loaves produced by small-scale experimental baking. Both oil absorption capacity and hydration capacity of gluten were positively related to loaf form ratio as well as to mixing properties, the presence of high molecular weight (HMW) glutenin subunits 5+10, the proportion of SDS-insoluble glutenins and the rheological properties of glutenin macropolymer. Within each cultivar, higher flour protein content gave lower oil absorption capacity and hydration capacity. This could be related to the observed increase in the proportion of monomeric proteins, which are likely to have different surface properties than the polymeric proteins. Whereas an increased flour protein content positively affected pan loaf volume, this change in ratio between monomeric and polymeric proteins negatively affected the form ratio of hearth loaf. The results confirmed that hearth loaf provides a better model system than pan loaf for distinguishing between the effects of protein content and protein composition.
ISSN:0733-5210
1095-9963
DOI:10.1006/jcrs.2001.0431